Craving a comforting, classic pot pie but need to avoid dairy? You're in luck! This dairy-free pot pie recipe delivers all the creamy, savory goodness you love without any of the dairy. It's a healthy and delicious meal perfect for a cozy night in, and surprisingly easy to make. Whether you're vegan, lactose intolerant, or simply exploring dairy-free cooking, this recipe is a winner. Get ready to experience a taste of home, reimagined for a healthier lifestyle.
Ingredients:
This recipe serves 4-6 people.
For the Filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts (or plant-based alternative), cut into bite-sized pieces
- 1 cup cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1/2 cup dairy-free cream (e.g., cashew cream, coconut cream)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup vegan butter, chilled and cubed
- ½ cup ice water
Instructions:
Making the Filling:
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Cook the chicken (or alternative): Add the chicken (or your preferred plant-based substitute) and mushrooms to the skillet. Cook until chicken is cooked through and browned, about 5-7 minutes.
- Season and simmer: Stir in thyme, rosemary, salt, and pepper. Pour in the vegetable broth and bring to a simmer.
- Make the dairy-free sauce: In a small bowl, whisk together the dairy-free cream and cornstarch with the cold water until smooth. Pour this mixture into the simmering pot pie filling. Stir constantly until the sauce thickens, about 1-2 minutes.
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in the butter: Add the chilled vegan butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Assembling and Baking the Pot Pie:
- Preheat oven: Preheat oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a large circle, about 12 inches in diameter.
- Transfer to a baking dish: Transfer the dough to a 9-inch pie dish or oven-safe baking dish. Trim and crimp the edges.
- Add the filling: Pour the prepared pot pie filling into the pie crust.
- Bake: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
Tips and Variations:
- For a richer flavor, use homemade vegetable broth.
- Feel free to add other vegetables to the filling, such as peas, potatoes, or green beans.
- If you don't have time to make a homemade crust, you can use store-bought dairy-free pie crust.
- To make this a complete meal, serve with a side salad.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: 15-20g
- Protein: 25-30g
- Carbohydrates: 30-40g
- Fiber: 5-7g
Enjoy your delicious and healthy dairy-free pot pie! This easy recipe is a perfect example of how homemade cooking can be both delicious and satisfying. It's a great quick dinner idea, perfect for busy weeknights. We hope this becomes one of your best recipes!